Decadent Green Pea Soup with Cava

Green Pea and Cava Soup smaller

One of the first signs of spring, right there with early morning songbird chatter and sprays of daffodils and tulips, are tender green peas. After months of braises, roasts, skillet meals and pastas, nothing could be more fitting to welcome in the new season than a light, airy soup featuring market-fresh shelled green peas.

Miles away from the heavy, cream or hamhock-laden pea soups of winter, this one from contributor Karolina Wiercigroch, gets a different sort of decadent treatment: after the very simple soup is blended til smooth, and right before serving, she adds a healthy splash of cava to the dish. The sparkling wine is an unexpected and lovely twist that’s spot-on for a breezy spring evening supper.

Decadent Green Pea Soup with Cava

Serves 2

Recipe by Karolina Wiercigroch

Total Cooking Time: 25 minutes
Active Cooking Time: 25 minutes

  • 1 onion, diced
  • 1 garlic clove, chopped
  • 1 tablespoon unsalted butter
  • 1 cup fresh green peas (TIP: if fresh peas are unavailable, use frozen)
  • 1 cup good vegetable stock (TIP: to make from scratch gently boil vegetables: carrots, leeks, fennel, parsley stalks with spices: black peppercorns, bay leaves, allspice, salt in plenty of water for about an hour)
  • 3 tablespoons fresh thyme leaves
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup of cava, to serve
  • Fresh thyme sprigs, for garnish
Melt butter in a skillet over medium high heat. Add onion and garlic, sauté until they soften, about 5-7 minutes. Add peas and cook for an additional minute. Add vegetable stock and heat until very hot but not boiling. Reduce heat and simmer for 5 minutes.
Transfer the soup mixture into a blender, add thyme and process until smooth.
Transfer the soup back to a skillet. Season with salt and pepper and heat through. Serve in clear glasses, garnished with a sprig of thyme. Just before serving, add a splash of cava to each glass.

Photos by Karolina Wiercigroch

Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.


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